Jesseka’s Peach Cobbler

Jesseka Rivera is the dessert queen of my heart. She worked in the kitchen at Ground Floor Farm, and now works in the craft kitchen at Colab Farms. She’s a trained pastry chef, and boy oh boy can this lady make a cake. Her desserts are incredibly special, without ever veering into fussiness or over-indulgence. It’s peach season for our neighbors in Georgia, and I recently treated myself to a couple crates of perfectly ripe fruit from Costco. My first move was to make Jesseka’s excellent peach cobbler. She agreed to share the recipe with us.

Makes: 1 9×13 pan


For peaches:

  • 7 peaches, cut in chunks (or 5 peaches plus a cup or two of berries)
  • 3/4 cup sugar
  • 1/4 teaspoon salt

For cobbler mixture:

  • 85 g butter
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk or mylk of choice
  • 2 teaspoons cinnamon


  • In a large sauté pan, toss peaches with sugar and salt. Cook over medium heat, stirring often, until sugar has dissolved and peaches are soft, 10-15 minutes. A good amount of  syrup with form in the pan.
  • Preheat oven to 350°F. Add butter to 9 x 13 pan and melt in the preheating oven. Remove pan from oven once the butter has melted.
  • In a bowl, mix both flours, sugar, salt, and baking powder. Add milk and whisk until smooth.
  • Pour mixture on top of melted butter in pan. Add peaches and sprinkle with cinnamon.
  • Bake for 40 minutes.
  •  For optimum results, serve with vanilla ice cream 🍨